Scallops ‘w’ Citrus & Sage Burnt Butter Sauce

Scallops ‘w’ Citrus & Sage Burnt Butter Sauce

What’s in the fridge & freezer recipe time again today, so it is Bill Wallace Friendly. This one is a little ‘fancy’ as it is a bit ball-ache to make the sauce and clean the scallops and all that. But it is worth it, according to my Wifey’s feedback haha. Happy Wife – Happy Life and all that right? Even more so in lockdown. S0 for lunch today I created ChillaxBBQ Stay@Home Recipes #31 – Scallops ‘w’ Citrus & Sage Burnt Butter Sauce.

Wifey said; “Yummy. The orange and butter flavours go so well with the scallops – tantalizing to my taste buds. And it made me burp a lot!” Make of that review what you will… Dear me, she ain’t no food critic…

• 9 scallops on the shell – take them off the shell and clean all the yucky bits off and the poo tract
• 1 packet of fresh Sage – roughly chopped
• 4″ knob of good quality salted butter
• 1/2 a big Seville orange – you need to get the segments clean of any pips, pith and skin (like in the picture)
• 1/2 cup fresh lemon juice
• A couple of sprigs of fresh Thyme for Garnish
• Olive Oil
• Sea salt & cracked black pepper

1. Put the cleaned scallops in a tray, drizzle with Olive oil, half the lemon juice and a sprinkle of sea salt & cracked black pepper;
2. Allow that to marinate for an hour or so;
3. In a pan melt down the butter and add the remaining lemon juice;
4. Bring that down to low heat and watch is darken to dark brown – that’s your burnt butter sauce right there;
5. Sprinkle some sea salt & cracked black pepper in the pan;
6. Pop half the sauce into a small pan and add in the fresh sage and half the orange segments – the heat will be enough to muddle the sauce together, wilt the sage and break down the orange into the little beads – quite amazing actually;
7. In your big pan add in the rest of the sage and the scallops;
8. 2-3 minutes on one side and pop them over for another 2-3 minutes;
9. Carefully lift the scallops out and pop them in your clean shells on a platter;
10. Spoon over the sauce from the small pan;
11. Garnish with some fresh leaves of Thyme and a little piece of fresh orange – follow the picture folks…

As I said, it’s a little lengthy for prep and cooking. But the outcomes are worth it believe me. I tried the sauces before serving and it really was an OMG foodie moment. Sour, sweet, citrus, savoury, herby and superbly buttery. My gawd what a combo. It was superb. One we’ll be repeating I am certain at a ChillaxBBQ proper someday. A great little invention today, and I am quite proud of it actually. ChillaxBBQ Stay@Home Recipes #31 – Scallops ‘w’ Citrus & Sage Burnt Butter Sauce is an absolute cracker. Now you could rise the sauce for any white fish/crab/lobster in my reckoning. It would be a perfect bedfellow. Hoping you have a go folks. and hoping you do indeed – ENJOY!!!